Happy New Year food lovers! Â Â How’s 2021 treating you so far? It started nice for me. I’m taking things one step at a time, but there’s a lot of changes going on in everything. Â Â We all know 2020 shook things up, now we have to reinvent ourselves in any possible way. I made a playlist with some of the songs I enjoyed in 2020. Â Â December was a weird one. I didn’t even had time…
One thing I love about making big batches of recipes is leftovers. I enjoy thinking about what should I do eith whats left after one meal. Here I give you a couple of ideas that you can do with my Vegan Haggis recipe (you can find it here). Vegetarian Scotch Eggs Ingredients: 2 cups or vegan haggis 2 eggs Breadcrumbs Olive oil or any other vegetable oil for frying Maldon salt Cheddar Branston pickle or any other brand of your…
I’ve been waiting for this day a whole year. It’s not that I can’t cook Vegan haggis every week, but just cooking it on Burn’s night…that’s what makes it aspecial. This year I tweaked a bit my previous recipes and I think it was a win-win. Ingredients: 1 cup of dried pinto beans 1/4 cup dried azuki beans 1/2 cup barley 1 red onion 1/2 white onion 3 carrots 500gr mushrooms (you can use any type, or combine 250gr portobello…